The Saint Patty Corned Beef Melt is the perfect way to use up that leftover corned beef and transform it into a delicious grilled sandwich with melted cheese, pepperoncini, and sauteed onions.
What’s better than Corned Beef & Cabbage? The Saint Patty Corned Beef Melt is! A couple years ago, I was experimenting with some corned beef from my leftover Saint Patrick’s Day corned beef & cabbage dinner, when I decided to use it to make a sandwich, a grilled corned beef sandwich that I aptly named, The Saint Patty. I know, I know, I’m clever! My husband said that it was not only the best sandwich I had ever made, it was one of the best sandwiches he’d ever eaten! If you read my Slow Cooker Italian Beef Sandwiches post, you know we eat a LOT of sandwiches, so that really meant something.
The Saint Patty Corned Beef Melt is kind of like a corned beef grilled cheese sandwich, but next-level. Pan-frying the slices of leftover corned beef gives them great texture and a delicious “crust” from the meat browning in the pan. Add some sauteed onions, tangy pepperoncini slices, melted cheese, and a mayo/Dijon mustard mixture, all on some grilled rye bread. Yum! Of course, you could use any bread you like, but rye really is the best because the caraway seeds in rye bread really complement the corned beef.
So, in honor of Saint Patrick’s Day and awesome leftovers, I’m bringing you my recipe for The Saint Patty so you can use up that leftover corned beef and transform it into something amazing!
When it’s turkey time, make sure you check my recipe for a Turkey & Avocado Torta with Chipotle Aioli. This Mexican sandwich uses up leftover turkey from Thanksgiving, and really gets you out of the rut of boring Thanksgiving leftovers.
- ½ large, yellow onion, sliced
- 1½ cups cooked corned beef, sliced thinly
- 4 slices rye bread
- handful sliced pepperoncini
- 4 slices provolone cheese
- Dijon mustard
- couple tablespoons of butter
- salt & pepper
- Add one tbsp of butter and sliced onions to one half of a large skillet. Sprinkle salt & pepper over onions, turn heat to med-high and saute for a minute or two, then to the other half of the skillet that's empty, add the corned beef slices, making sure they're flat. Keep stirring onions until they have softened and have started to turn golden. When corned beef gets a nice crust on the bottom, flip over all the slices and brown the other sides.
- Butter outsides of bread, as you would a grilled cheese sandwich. Squirt a little mayo and Dijon mustard on each non-buttered side of the bread. Add corned beef, sauteed onions, pepperoncini slices, and two provolone cheese slices to each sandwich. Grill sandwich in a non-stick pan until bread has turned golden, then flip over and cook the other side until the bread is golden and the cheese is melted inside.